Investigation of changes in physical properties and microstructure and mathematical modeling of shrinkage of onion during hot air drying

نویسنده:
, , , ,
سال
: 2011
چکیده: The effect of air drying temperature on shrinkage, rehydration ratio and microstructure of dried onion slices

(3±0.2 mm thickness and 30 mm diameter) was studied. The different drying conditions led to distinctive

structural changes in the samples, affecting the shrinkage and rehydration ratio. Experiments showed that the

intensity of structural changes depends on temperature and drying times. A higher temperature and time caused

greater damage to the microstructure of onion slices, resulting in the formation of a highly porous structure. The

results also indicated that increasing time and temperature increased the shrinkage and rehydration ratio of

samples. In mathematical modeling of shrinkage, the model proposed in this study, which had R2 values higher

than 0.978 and SSE values pretty low, predicted accurately the experimental data.
کلیدواژه(گان): Shrinkage,Rehydration,Microstructure,Onion,Drying,Modeling
کالکشن :
  • نمایش متادیتا
  • آمار بازدید